Coconut Shrimp with Mango Dipping Sauce
Peter is an award-winning writer and blogger who has written three books on gluten-free cooking.
This recipe is featured in Cooking with Gluten-Free Bread Crumbs
Recipe from “Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day“, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment.
A bright, slightly sweet mango dipping sauce is the perfect counterpoint to double-crusted coconut shrimp.
- Servings Makes 30-40 shrimp
Ingredients
Mango Dipping Sauce
- 1 mango, diced small
- Zest of ½ navel orange, cut into very thin strips
- Juice of 1 navel orange
- 128 grams (6 tablespoons) honey
- 10 ml (2 teaspoons) grated fresh ginger, from about 2 cm/¾ inch piece
- 2 garlic cloves, grated or minced
- 2.5 ml (½ teaspoon) chili sauce
Coconut Shrimp
- 57 grams (1½ cups) gluten-free crisp rice cereal
- 122 grams (1½ cups) unsweetened dehydrated shredded coconut
- 7.5 ml (¾ teaspoon) salt
- 1 egg
- 120 ml (½ cup) olive oil
- 907 grams (2 pounds) peeled and deveined jumbo shrimp (16/20 count), tails on
Preparation
1. To make the dipping sauce, combine the mango, orange zest, and orange juice in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, until the mixture is reduced by about half. Add the honey, ginger, garlic, and chili sauce and cook for an additional 2 minutes. If desired, puree to make a smoother sauce. Chill in the refrigerator until serving.
2. Preheat the oven to 205°C (400°F). Place a wire rack on a baking pan and spray the rack with nonstick cooking spray or olive oil from a mister.
3. To prepare the shrimp, pulse the cereal in the food processor until very fine. In a shallow bowl, combine the ground-up cereal, coconut, and salt. In a separate bowl, whisk the egg. Place the olive oil in a third bowl.
4. Rinse the shrimp and pat dry. Dip one shrimp in the beaten egg, holding it up to let excess egg drip off. Next dip the shrimp in the coconut mixture, then in the olive oil, and finally back in the coconut mixture a second time. Place on the prepared wire rack. Repeat to coat the remaining shrimp.
5. Bake the shrimp for 12 minutes, until cooked through.* Switch the oven to broil and broil until golden, 1 to 2 minutes. Flip the shrimp and broil the other side until golden brown. Serve hot with the dipping sauce.
*If using smaller shrimp (higher count per pound), decrease the bake time since they’ll cook through faster than 16/20 count shrimp.
Kids can . . .
• Collect ingredients from the pantry and refrigerator
• Measure ingredients for the sauce
• Juice the orange using a citrus reamer over a strainer to catch the seeds
• Put the ingredients in the saucepan
• Press the food processor buttons
• Measure and mix together the dry ingredients
• Crack the egg
• Dip the shrimp
To make this recipe tree-nut-free
Whether you need to do anything to make this recipe tree-nut-free depends on your perspective on coconuts. The US FDA classifies coconut as a tree nut, which would make it a Top 8 allergen. Meanwhile, Food Allergy Research & Education (formerly the Food Allergy and Anaphylaxis Network) and a number of peer-reviewed studies conclude just the opposite.
To make this recipe refined-sugar-free
Check the ingredients of your gluten-free crisp rice cereal—some contain sugar, while others are sweetened with an alternative sweetener such as brown rice syrup.
Peter Bronski
Peter Bronski is an award-winning writer and cofounder of the blog No Gluten, No Problem. With his wife, Kelli, he is the co-author of the cookbooks Artisanal Gluten-Free Cooking, Artisanal Gluten-Free Cupcakes, and most recently, Gluten-Free Family Favorites. He is also the co-author of The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life.
Courtesy photo
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